Coronavirus Disease 2019 (COVID-19) Pandemic is ongoing, and to know how far the virus has spread in Niger State, Nigeria, a pilot study was carried out to determine the COVID-19 seroprevalence, patterns, dynamics, and risk factors in the state. A cross sectional study design and clustered-stratified-Random sampling strategy were used. COVID-19 IgG and IgM Rapid Test Kits (Colloidal gold immunochromatography lateral flow system) were used to determine the presence or absence of antibodies to SARS-CoV-2 in the blood of sampled participants across Niger State as from 26th June 2020 to 30th June 2020. The test kits were validated using the blood samples of some of the NCDC confirmed positive and negative COVID-19 cases in the State. COVID-19 IgG and IgM Test results were entered into the EPIINFO questionnaire administered simultaneously with each test. EPIINFO was then used for both the descriptive and inferential statistical analyses of the data generated. The seroprevalence of COVID-19 in Niger State was found to be 25.41% and 2.16% for the positive IgG and IgM respectively. Seroprevalence among age groups, gender and by occupation varied widely. A seroprevalence of 37.21% was recorded among health care workers in Niger State. Among age groups, COVID-19 seroprevalence was found to be in order of 30-41 years (33.33%) > 42-53 years (32.42%) > 54-65 years (30%) > 66 years and above (25%) > 6-17 years (19.20%) > 18-29 years (17.65%) > 5 years and below (6.66%). A seroprevalence of 27.18% was recorded for males and 23.17% for females in the state. COVID-19 asymptomatic rate in the state was found to be 46.81%. The risk analyses showed that the chances of infection are almost the same for both urban and rural dwellers in the state. However, health care workers and those that have had contact with person (s) that travelled out of Nigeria in the last six (6) months are twice ( 2 times) at risk of being infected with the virus. More than half (54.59%) of the participants in this study did not practice social distancing at any time since the pandemic started. Discussions about knowledge, practice and attitude of the participants are included. The observed Niger State COVID-19 seroprevalence means that the herd immunity for COVID-19 is yet to be achieved and the population is still susceptible for more infection and transmission of the virus. If the prevalence stays as reported here, the population will definitely need COVID-19 vaccines when they become available. Niger State should fully enforce the use of face/nose masks and observation of social/physical distancing in gatherings including religious gatherings in order to stop or slow the spread of the virus.

Abstract:Honey is a high-sugar jelly-like substance produced by bees from flower nectar, and coconut milk is the creamy (rich in fat and minerals) extract of coconut meat (endosperm). Studies on honey-fruit wines are scant, and mostly documented in unpublished or personal blogs. This study produced honey-coconut wine using Saccharomyces cerevisiae. Honey slurry (HS, a 100% diluted honey) was mixed with undiluted coconut milk (CM) at varying ratios to obtain six wine (W) versions (HS:CM) designated as WA (1:1), WB (1:2), WC (2:1), WD (3:1), WE (1:3), and control was coded as CTRL (1:0). Each version (1800 mL) was inoculated with 200 mL (~6.0 log10 cfu/mL) of S. cerevisiae, fermented (25 ± 2 • C) for 60 days, degassed and agitated every 2 days, pasteurized to stop fermentation, and clarified by siphoning the supernatant. Irrespective of the wine version, the optimum range of microbial growth and duration for HS-CM wines were 8.1-8.2 log10 cfu/mL and 25-30 days respectively. Most enological (pH, total acidity, and free SO 2 ) and physicochemical (temperature and fermentation velocity) parameters were relatively stable across all wine versions. However, fermentative capacity and degree, and alcoholic and caloric contents were proportional to the quantity of HS. Sensory rating of wines by 50 assessors were in the decreasing order of CTRL > WC > WD > WA > WE > WB. Conclusively, honey-coconut wines are acidic wines and could be dry or semi-sweet wines, low to high alcoholic wines, or very low to moderate caloric wines, depending on the quantity of honey added. This study observed a correlation of more than 95% precision between wine compositions (HS:CM) and wine qualities (alcoholic and caloric contents). Thus, models of enological parameters would enhance HS-CM winemaking process.

ABSTRACT:The efficacy of sakacin on selected food pathogenic microorganisms isolated from fermented milk products was investigated. The L .sake was isolated using the pour plate technique and was characterized based on it colony, cell morphology and some biochemical tests. This isolate was identified using standard scheme. The L .sake FCF 33 was propagated in De Man Rogosa Sharpe (MRS) broth for bacteriocin (sakacin) production. The sakacin had inhibitory effects on all test microorganisms (ranging from +5mm to +6mm) except Shigella dysenteriae N11, Salmonella typhimurium N8, Klebsiella ozaenae W24 and Proteus mirabilis N16a). Bacteriocins are antimicrobial substances of lactic acid bacteria (LAB) have gained tremendous attention as potential bio preservatives in the food and dairy industries. The LAB can serve as probiotics, which are products aimed at delivering living, potentially beneficial bacterial cells to the gut ecosystem of humans and other animals. © JASEM

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